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Goodwood Park Hotel – Goodwood Christmas Cheer 2015

It is beginning to look a lot like Christmas at Goodwood Park Hotel’s Tudor Courtyard, a new event space great for weddings, parties, etc. Loving how spacious the area is. The high ceiling and chandeliers add a touch of elegance and sophistication.

The culinary team at Goodwood Park Hotel had unveiled an array of new savoury and sweet delights as well as hot favourites from previous years.

A sneak preview of the takeaway gourmet treats as well as some items from the hotel’s various dining establishments’ Christmas and New Year set menus/buffets.

Goodwood Portuguese-style Curry Turkey ($218 for 10-12 pax) – An Asian-style turkey created with reference to Executive Chef Foo Jong Kwang’s Portuguese curry chicken recipe, which was specially created at the request of the late Mr Khoo Teck Puat (who was owner of Goodwood Park Hotel) around two decades ago.

Each turkey is marinated for two days with spices like garlic, ginger, dried chillies and turmeric, followed by an hour of steam-baking and an additional hour of baking to achieve perfect succulence and flavour. The curry gravy is made with fresh milk and the same spice mix and slow-cooked. Chunks of potato, carrots and onions are wok-fried with curry powder as a side dish. Every order comes with two 21cm crisp baguettes.

Best served like a stew – Tender turkey slices with generous portion of mildy spicy curry with a hint of sweetness, accompanied by chunks of potato, carrots and onions and slices of toasted baguette for dipping.

Turkey ‘Kueh Pie Tee’ ($18 for 10 pieces, $32 for 20 pieces) – A popular Peranakan appetiser with a festive twist. Small, crispy pastry shells filled with simmered turnip, carrots and shredded turkey breast (that has been flash-fried then stir-fried for succulence and flavour). Each order comes with homemade chilli sauce.

Enjoy the pork belly on its own or pair with pickled cabbage, chef’s homemade Granny Smith apple sauce and smoked bacon-infused pork jus for optimum satisfaction.

Manjari Chocolate and Cassis Mousse Log Cake ($76 for 1kg) – Goodwood Park Hotel’s new log cake for 2015. A rich chocolate and fruity log cake with a melange of textures and flavours. A lightly-textured dark Manjari chocolate mousse forms the outer layer of the cake. Within lies a layer of tangy blackcurrant mousse and a centre of poached apples and pears wrapped in a hazelnut genoise (sponge cake), on a crunchy sablé feuilleté base.

Caramel Chocolate Tart ($36 for 500g, 16cm in diameter) – A two-layered tart separated by a paper-thin milk chocolate sheet. The base is made of crushed graham crackers, frangipane (almond cream), caramel cream and dark chocolate. As for the top layer, it is caramel mousse glazed with dark chocolate.

D24 Durian Snowman ($38 for a pair) – A pair of Instagram-worthy, adorable snowman made with choux pastry generously filled with rich, creamy D24 durian cream as well as red icing top hat and scarf.

Joy in a Jar ($30 for three jars, $48 for five jars) – Dessert jar made with alternating layers of chocolate mango mousseline, butter crumble, vanilla sponge and Chantilly cream, topped with fresh blueberries, raspberries, strawberries and mango cubes.

DIY Christmas Rainbow Tree ($32 per set) – Colourful butter sablé pieces that can be decorated with the piping bag of icing and box of mini chocolate balls included and stacked up to form a rainbow Christmas tree. Great for family activity.

Designer Almond Sablé Cookies ($16 for a pair) – Handmade cookies adorned with festive icing. Perfect as stocking fillers or as Christmas tree decorations. Each pair comes in two designs.

A variety of sweet and savoury delights are also back by popular demand. Noteworthy highlights include:

Goodwood Park Hotel’s signature Durian Puffs ($52 for 20 pieces), D24 Durian Ice Cream ($18 per 16oz tub), ‘Mao Shan Wang’ Durian Ice Cream ($26 per 16oz tub) as well as a range of traditional Christmas sweets like fruit cake and stollen are also available for takeaway during the festive season.

As for the savoury items, classics available include Boneless gammon ham with vanilla-pineapple sauce ($208 for 12-15 pax) and Roasted Australian Wagyu beef ribeye with Yorkshire pudding ($588 for 1kg).

If you prefer to spend the festive holidays relaxing and having a quiet moment, Goodwood Park Hotel’s Festive Indulgence Room Package is definitely the choice for you. At $325++ per night, each package comes with a night’s stay at the Deluxe room, buffet breakfast for two, $55 nett worth of F&B credit (per room per night) for a la carte dining at Min Jiang (minimum spend of $120++ excluding beverages required) as well as other addditional perks.

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